Grape Expectations Vintners

Franklin Tate Estates 36th Anniversary Shiraz 2017

Award
Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) , Margaret River, WA, Australia
Country of Origin
Australia
Alcohol Content
13.3% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $28.00
  • Grape Expectations Vintners
  • Jeanette Smith, Assistant Winemaker
    Franklin Tate, Proprietor
  • E: roryc@milesfromnowhere.com.au
    T: (61) 08 97550312
    M: (61) 08 97550312
  • PO Box 609
    Cowaramup, Western Australia
    Australia 6284

Pretty style, cherry & spice, dusty oak. Cherry/ red berry, acid overrides, hollow, dusty & drying tannins. Food : neither detracted or enhanced.

Elegant style of Shiraz with blueberry fruit and not as spicy as some that works well but didn?t change much with food.

Bright cherry-crimson. Violets and cooked cherry-plum, herb/black pepper overtones. Very youthful, vibrant fruit, soft tannins, moderate to low acidity. Food: quite a good combination, the wine could do with a touch more acidity.

A lovely spicy nose with hints of black pepper. Lovely savoury notes on the palate with fine fruit tannins coming through. Wine remains elegant with the flank dish. Fruit not really lifted.

Med-deep red. Lightly peppery dark red berries on the nose. Med-full, dry, lightly tannic, blackberries, black pepper, floral, elegantly constructed. Dry spicy finish. Long. Wine became more disjointed with the pairing. No impact on the beef, if anything the wine drowned the sweet flavour of the beef.

Exceptional deep crimson colour. Wonderfully complex nose of dark plums and cedar with some hints of spice. Delicious palate with a good mix of spicy plum primary fruit and sensitive oak handling.

The Medium Bodied Dry Red Wines were judged with

Korean beef flank with Hollandaise and Brioche

Presented by chef Marcell Kustos

Ingredients

  • 4 pc ribs/flank
  • 30g sugar
  • 60ml sesame oil
  • 120ml soy sauce
  • 2 pc green onions, minced
  • 4 cloves garlic, minced
  • 30 g sesame seeds, toasted
  • 0.5 tsp ground ginger
Korean Hollandaise
  • 100 ml lime juice
  • 6 pc peppercorns
  • 1 Tbsp ginger, fresh
  • 2 sprig green onions, green
  • 4 pc egg yolks
  • 200 g clarified butter, warmed
To serve
  • 8 pc brioche bread, pan toasted with Hollandaise from above
  • 50 g sesame seeds, toasted

Method

For the best result, this recipe requires sous-vide set up and preparation 1 day ahead.

  1. Mix ingredients for the flank marinade and pour it in a zip-lock bag with flanks.
  2. Sous-vide at 55 degrees for 1 hour and marinate in the fridge overnight.
  3. Pan fry before serving.
  4. For the hollandaise, place ingredients in a zip-lock bag and sous-vide for 30 minutes.
  5. Then blend the cooked ingredients with a blender until becomes smooth.
  6. Smear both sides of the brioche with hollandaise and pan fry them.
  7. Smear more hollandaise on the brioche, add thinly sliced flank and toasted sesame on top.